Curry Chicken Salad
January 1, 2015
6 Comments
Happy New Year everyone! I hope you all had a great time celebrating! Chris and I enjoyed a night out with friends, topped off with beautiful fireworks over the water in Old Alexandria! Did you have any big New Year’s Eve plans last night, or make any New Year’s resolutions? I’d love to hear how you celebrated, and how your year is going to be fantastic! Shout them out in the comments below!
As much as I love all the holiday desserts, drinks, and other decadent deliciousness, I’ve started to wonder if I’ll ever be hungry again. Today I’m sharing a recipe for one of my favorite salads – it’s both a delicious and nutritious way to ring in the New Year!
This chicken salad is no mere picnic side dish. It’s packed with flavor and can stand on it’s own as a light, but hearty meal. The chicken is cooked in advance until just done – ensuring it’s moist all the way through. Buttery cashews, sweet apples, juicy bell peppers, shredded carrots, and green onions, make this salad colorful, crunchy, and moist.
And the dressing! Protein-packed Greek yogurt makes a healthy, tangy base, which is flavored with curry, ginger, and a touch of honey. Yummy!
This salad is best enjoyed on a bed of baby spinach or a hearty sandwich roll. Enjoy, and Happy New Year everyone!
And don’t forget to tell us all about your New Year’s plans and resolutions 🙂
Curry Chicken Salad
Ingredients
Salad
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1 lb boneless chicken breasts
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4 cloves of garlic minced
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1 tablespoon olive oil
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2 red bell peppers sliced
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½ cup chopped green onions
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2 large carrots shredded
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2 granny smith apples pealed, cored and diced
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½-¾ cup cashews chopped
Dressing
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¾ cup unsweetened greek yogurt
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¼ cup mayonnaise
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1 tablespoon honey
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2 tablespoons curry powder
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1 teaspoon dried ginger
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pinch of salt
Optional
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6 ounces by weight baby spinach or 4-6 sandwich rolls
Instructions
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Preheat oven to 350 degrees F. Cut chicken into bite-sized pieces. Toss chicken pieces in olive oil and garlic, arrange in a single layer in a baking dish, cover in foil, and bake until cooked through, about 20 minutes. Let cool completely.
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Whisk together all dressing ingredients. Set aside.
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In a large bowl toss chicken with peppers, green onions, carrots, apples, and cashews. Pour dressing over salad and stir gently until evenly coated.
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Serve over a bed of baby spinach or on sandwich rolls. Store leftover salad in a sealed container in the frig.
Jessica
Seems this must be delicious and planning to make it for my sister’s anniversary. Thank you for sharing this nice idea!
Karen
Thanks Jessica! I hope it’s a hit at your sister’s anniversary! 🙂
Marty
I made this for a friend’s birthday party yesterday, and it went over really well. Thanks for the great recipe idea, I’m a huge fan of curry! Five stars… 🙂
Karen
Thanks Marty! I’m delighted the curry chicken salad was a hit at the party!
Kate @ Babaganosh.org
Looks delicious! I should probably eat some more stuff over salad instead of over rice. Thanks for the inspiration 🙂
Karen
Thanks Kate! I love putting delicious food over baby spinach! It’s definitely an easy way to get some extra veggies into your day 🙂